Monday, November 2, 2009
Dijon Chicken and Vegetables
This recipe comes from a very famous English chef, Nigel Slater. We have at least four of his cookbooks in storage in England, which doesn't help us much, except that he tends to create very simple but delicious meals, so they aren't too difficult to remember. Andrew and I have been making this recipe since we met and I'm sure it will forever be a favorite of ours. We haven't seen the recipe in ages, so we have to make it up every time and guess the proportions. I could swear you add parsley, but Andrew insists there is no such green herb in this recipe. I usually add it for a little more visual interest. You wouldn't want anyone calling it boring!
2 boneless skinless chicken breasts
2 Tablespoon Dijon mustard
1/4 Cup Red wine vinegar
1/4 Cup Olive oil
1 teaspoon dried parsley
pinch of salt (I usually skip it.)
Heat the oven to 400 degrees. Place chicken in an oven proof dish. Mix the mustard, vinegar, olive oil, and parsley with a wire whisk. Pour over the chicken. Put in the oven and bake until cooked through 15-20 minutes. Turn the broiler on and brown the chicken under it (2-5 minutes, depending on how hot your broiler gets). Serve with baby potatoes and your favorite vegetable. Pour remaining sauce over potatoes and vegetables.